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- how can you go wrong with potatoes and a garlicy lemon aioli? simply
- pancakes. the mascarpone provides the soft texture that makes these
- pancakes different than any other. i add lemon zest to the batter which
- i find enhances the berries. the original recipe says to add copped
- berries to the pancakes halfway through the cooking - but i found that
- it didn't work very well - the berries overwhelmed the texture. i find
- them to be best served with a berry syrup (i use blueberry) and then
- sprinkled with some lovely fresh berries (i use raspberries or
- blackberries). Read More
- blackberry peach crumb topped muffins
- these blackberry peach muffins remind me of those at the coffee shop
- but better. the muffin is moist, thanks to the milk and sour cream. the
- crumb topping gives the muffin the texture it needs. the lemon zest
- brightens up the fruit. all in all - this is one excellent muffin.
- blackberry and peach is definitely my new favorite fruit combination. Read More
- buttermilk berry muffins
- these buttermilk raspberry muffins are moist and full of fruit. the
- orange zest brings the raspberry flavor to life. you could easily
- substitute blueberries, blackberries or strawberries - or better yet -
- use all of the berries for a mixed berry muffin! Read More
- carrot cake pancakes with cinnamon honey butter
- brown sugar to recipes when i can. i love the deep flavor it helps to
- steel cut oatmeala simple yet hearty recipe. it practically makes itself.whole grain pancakes with blueberry maple syrup
- vanilla pound cake
View Full Recipe at Picky Cook
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 162 | |
| Calories from Fat 30 | 19% |
| Total Fat 3.33g | 4% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 41mg | 1% |
| Total Carbs 34.76g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 24.65g | 16% |
| Protein 0.22g | 0% |
